Mix shrimp, oil, lemon peel, and garlic in a small bowl. Cover and refrigerate 1 hour.

Quarter papaya lengthwise; put 2 teaspoons seeds in food processor or blender. Wrap papaya and refrigerate until time to assemble the salad. Add dressing ingredients to papaya seeds and process until seeds are the size of coarsely crushed black pepper.

Heat grill or line a broiler-pan rack with foil (for easy cleanup). Grill or broil shrimp 4 to 6 inches from heat source 3 to 4 minutes, turning once, until shrimp are almost opaque at centers. Remove to a large bowl.

Peel avocado, then cut in bite-size pieces. Add to shrimp along with the lettuce. Add dressing and toss to mix and coat. Arrange on serving plates, with a papaya. Sprinkle with macadamia nuts.

Tips & Techniques

The shiny grayish-black papaya seeds add a peppery touch to the dressing. I like to start the meal with black-bean soup, then serve the salad with herb biscuits.

A Part of Hearst Digital Media
Country Living participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites.